Fresh Take Blog

Since 2014, FRESHFARM FoodPrints has made service learning an integral part of its programming through volunteer and internship experiences for local high school and college students, FoodCorp Service Members, and members of the DC community. During the 2021-2022 school year, the FoodPrints program hosted 30 interns, placed in 11 schools. Several interns and FoodCorps members have also become FoodPrints Educators.

2022 was FRESHFARM’s first season administering Produce Plus, a District of Columbia food access program that increases underserved residents' access to fresh fruits and vegetables and generates meaningful income for local farmers.

In FoodPrints, our teaching team provides students with hands-on experiences that nurture a sense of curiosity and excitement around fruits and vegetables. Our approach to food education focuses on filling our classrooms with joy and affirmations of student worth and celebrating their contributions to a nutritious meal or snack.

FoodPrints means growing, cooking, eating, and learning together as a community, but what does that look like without a classroom. At Amidon Bowen, magic is made when unconventional school spaces are transformed into kitchens and dining rooms.

Ovoka Farm has recently joined the FRESHFARM family, bringing to market high-quality Wagyu beef, raised on their sustainable farm. Ovoka takes a sustainable approach to their land, their cows, and how they cut their steaks.

Parents, students, and teachers are all sharing how valuable FoodPrints is to them and school communities.

While egg prices at supermarkets are through the roof, the good news is that egg prices remain steady at farmers markets.

As quickly as the fire destroyed the heart of Keswick Creamery's farmstead cheese operation, the community pulled together to help farmer Melanie Dietrich Cochran and her family rebuild.